This is a place for foodies to share all.
Recipe advice, and sharing of recipe's, restaurant review's, sustanible food facts, and practice's.
Pleasing Palates is my Passion, so hearing from anyone that feels the same way I do, would be music to my ear's

Friday, November 5, 2010

Cooking, for me is more than just putting foods together that taste good...It is a passion, without being able to cook, create new recipe's would be like cutting off my arms. I love to watch people eat the dishes that I have created, there is nothing like the joy of making people happy with food.

Thursday, November 4, 2010

Hey out there, I know most of you are, like me, thinking about the biggest cooking day of the year, yes Thanksgiving is around the corner, and I for one am tired of the same ole same ole..............(being as I have cooked upwards of 40 turkey's in a week in past years.) SO I have come up with a plan..........I am going to dry brine my Turkey, but first I am going to remove the back bone, and break the breast so that my turkey is flat...I am going to put my sage cornbread etc. stuffing under the skin, as I am not a fan of, and have never done stuffing in the turkey, because by the time the inside gets to temp the breast is all dried out......with my turkey flat it will cook much faster and the stuffing will help to keep the breast moist. Wow so glad I have a plan, and a place to share it with all of you!! Happy Turkey Day everyone!!!!!!!!!

Cooking and marinating the shrimp:Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.Spread out shrimp in large bowl to cool completely.Peel shrimp, and de-vein.Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.The Salsa:In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.Serving the ceviche:Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.

Did you know..........

When heating a pan up, and it gets to hot, add a pad of butter to cool it down!!

As it is stated below, if you rinse purple/red cabbage it will not bleed onto everything else and turn your salads pink!

If you rinse a diced onion with cold, cold water, it will not make your salad, or whatever you have used it in smell like the onion. The cold water rinses the sulfar from the onion, which is what caused the smell to begin with.

If you think a lime or lemon for that matter, is dry and has no juice in it, I have a tip, do not cut it in half to juice it, hold it on its end and cut off a cheek so to speak, you will find that you had allot more juice than you thought possible.

Pomegranites, are in season, I have a tip on getting those little seeds from the pod.....a bowl of water, a wooden spoon....cut the pomegranite in half....with cut side in the palm of your hand over the bowl of water, pound the end with the wooden spoon....all the seeds will fall out into the bowl and sink to the bottom.....any white parts will float.

"Figs, wonderfull figs" They are full of calcium, not to mention they are DELICIOUS!!!!!!!!!!!!!! Try them as a garnish on roasted butternut squash with rosemary

Ever have to peel dozens of boiled eggs? well here is a way to do it....put as many eggs in a large stainless steel bowl that will fit without falling out when flipping, thats right flipping. You flip the eggs in the bowl banging them against each other before you know it the eggs are peeled. All you need to do is rinse and use as needed.

If you are making hot wings and wonder why the skin does not seem to get crispy enough. Try seasoning them with choice of seasonings and marinate for a couple of hours, than steam the wings until completely cooked. Let them cool to temp before frying them. You can than add your sauce of choice and serve. You will find that you wings will be tender on the inside and crispy on the outside.

If you are going to grill corn in the husk, you do not have to remove the silk (which everyone hate's to do anyway.) Soak your corn in a bucket of water for a couple of hours than grill as you like. When you pull the husk off the silk will come right with it, much easier than trying to get it out before, and what a time saver.

Twitter Updates

Twitter Updates

About Me

I was born in CA and have lived here all my life.
I cannot remember when food and cooking was not important in my everyday existance.
Food is what I do for a living and for fun, I am like a sponge always waiting for more info about food, and cooking.
I write at least one recipe daily.
I have a 20 year old son that has been my taste tester for as long as he can remember, and has developed a pretty good palate.
I love Farmers markets, and the sight of a large variety of heirloom tomatoe's makes me gidy, i think food is sexy, and sharing a meal with someone,or cooking a meal, or someone cooking a meal for me is the best gift.